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Homemade Chocolate Recipes: Spanish Chocolate Cake One cup of sugar, one-half a cup of butter, one-half a cup of sweet milk, three cups of flour, two eggs, one teaspoonful of soda dissolved in hot water. Put on the stove one cup of milk, one-half a cup of Baker's Chocolate, grated; stir until dissolved; then stir into it one cup of sugar and the yolk of one egg stirred together; when cool flavor with vanilla. While this is cooling beat up the first part of the cake and add the chocolate custard. Bake in layers. Ice on top and between the layers. Recipe Credit: Miss M.E. Robinson Note: These recipes date from the late 1800's to early 1900's. Use substitute ingredients when the recipe calls for it, i.e., "Baker's Cocoa" is no longer sold in stores. Adjust substitute measurements as needed. It is recommended that you stick to the BAKER'S® brand wherever possible for the most accurate results.     Chocolate Feature: Ambivalence Calicem Sonnet Gourmand     Chocolate Homepage Copyright © 2006 Shop 4 Chocolate. All rights reserved. This website has no affiliation with with, nor is it a part of BAKER'S®. The recipes are from "Chocolate and Cocoa Recipes and Home Made Candy Recipes, by Miss Parloa and Mrs. Janet McKenzie Hill." While the original is in public domain, the formatted pages on this site are copyrighted.